SUPER JUICY TURKEY BAKED IN CHEESECLOTH | SERENA BAKES SIMPLY …
Provided by: Serena Bakes Simply From Scratch
Total time: 8 hours 5 minutes
Prep time: 35 minutes
Cook time: 7 hours 30 minutes
Yield: Depending On Size
|1 whole Turkey (Preferable fresh and all natural not injected with any solution.)|
|1/2 cup Butter, Melted|
|2 cups Dry White Wine|
|2 cups Chicken Or Turkey Stock|
|1 cup Butter, Softened|
|2 tablespoons Fresh Sage, Stem Removed and Chopped|
|2 tablespoons Fresh Rosemary, Stem Removed and Chopped|
|1 tablespoon Fresh Thyme, Stem Removed and Chopped|
|1 whole Lemon, Zested (Preferably Organic)|
|4 cloves Garlic, Minced|
|3 teaspoons Sea Salt|
- Preheat oven to 300 degrees.
- Add 2 cup water to the bottom of the roasting pan.
- Combine melted butter white wine and stock in a medium sized saucepan. Set aside.
- Combined softened butter, sage, rosemary, thyme, lemon zest, garlic, and sea salt. Mix until well combined.
- Rub 2/3 of the softened butter and herb mixture under the skin over the turkey breast and drumsticks. Be careful not to rip the skin. Spread remaining butter over the top of turkey skin.
- If stuffing turkey, stuff at this time and tie legs together and and secure skin flap in back. If not stuffing add onions, garlic, 1 lemon cut in half, carrots and celery to the cavity of turkey for extra flavor. Tie legs together, secure skin flap in back and tuck wings under turkey.
- Take cheesecloth and fold large enough to cover top and sides of turkey.
- Dip cheese cloth into white wine/butter mixture and cover the top and sides of the turkey with cheesecloth.
- Heat butter/white wine mixture on low to warm and use for basting. When butter white wine mixture runs low use pan juices.
- Place turkey in oven and baste every 20-30 minutes until thigh meat registers 180-185 degrees F and if stuffed stuffing needs to register at 165 degrees F. Allow any where from 15 to 20 minutes per pound if stuffed, a little bit less for unstuffed. About 7-7 1/2 hours for a 29 pound turkey.
- Remove cheesecloth 30-45 minutes before removing from oven and baste well to brown skin. If cheesecloth is sticking baste it well to loosen it from the skin.
- Allow turkey to rest 15 minutes before slicing to allow juices to soak back into meat, make gravy during this time with remaining pan juices.
CLASSIC CHEESECLOTH TURKEY RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 04 hours 15 minutes
Prep time: 30 minutes
Cook time: 03 hours 45 minutes
Yield: 24 servings (4 cups gravy).
|1 turkey (14 to 16 pounds)|
|1/2 cup butter, softened|
|3 tablespoons minced fresh thyme|
|3 tablespoons minced fresh sage|
|1 teaspoon salt|
|1 teaspoon pepper|
|2 celery ribs, quartered|
|1 medium onion, chopped|
|1 medium carrot, quartered|
|1 cup butter, cubed|
|2 cups white wine|
|2 to 3 cups chicken broth|
|5 tablespoons all-purpose flour|
- Preheat oven to 325°. Remove giblets from turkey; cover and refrigerate for gravy. Pat turkey dry; place breast side up on a rack in a roasting pan. In small bowl, combine softened butter, thyme and sage. With fingers, carefully loosen skin from turkey breast; rub butter mixture under the skin. Sprinkle salt and pepper over turkey and inside cavity; fill cavity with celery, onion and carrot., In a large saucepan, melt cubed butter; stir in wine. Saturate a four-layered 17-in. square of cheesecloth in butter mixture; drape over turkey. Bake turkey, uncovered, 3 hours; baste with wine mixture every 30 minutes, keeping cheesecloth moist at all times. , Remove and discard cheesecloth. Bake turkey until a thermometer inserted in the thigh reads 170°-175°, basting occasionally with pan drippings, 45 minutes to 1-1/4 hours longer. (Cover loosely with foil if turkey browns too quickly)., Remove turkey to a serving platter; cover and let stand 20 minutes before carving. Discard vegetables from cavity. Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 1/3 cup. Add enough broth to remaining drippings to measure 4 cups., For gravy, chop reserved giblets. In a large saucepan, saute giblets in reserved fat until browned. Stir in flour until blended; gradually stir in broth mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with turkey.
Calories 354 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 149mg cholesterol, SodiumContent 302mg sodium, CarbohydrateContent 3g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 43g protein.
PERFECT ROAST TURKEY WITH CHEESECLOTH RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Turkey Recipes
|One 20- to 21-pound fresh whole turkey, giblets and neck removed from cavity and reserved|
|1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature|
|One 750-ml bottle dry white wine|
|2 teaspoons salt|
|2 teaspoons freshly ground black pepper|
|1 cup dry red or white wine, for gravy (optional)|
- Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.
- Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and wine; let soak.
- Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
- Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
- After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
- After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees (stuffing should be between 140 degrees and 160 degrees) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
- When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.